Menu

• Mushroom Barley Soup
• Spelt Pizza
• Sliced Organic Pear
• Toasted Pumpkin Seeds

Preparation Notes

Prepare the soup for dinner and save the leftovers for lunch. Saute mushrooms, onions, and garlic in a small amount of olive oil until tender. Add vegetable stock, canned tomatoes and pearl barley, and simmer until the barley is soft. Stir in some paprika and fresh chopped parsley.

Create the pizza using a whole grain English muffin. Cut the English muffin in half. Spread some pasta sauce on each half, top with mozzarella and romano cheeses, and fresh herbs or vegetables, and toast it until the cheese melts.

Slice the pear.

Toast and salt fresh pumpkin seeds.